Batch #030 Chocolate Rye Ale (Austin Home Brew)

Recipe: Chocolate Rye Ale
Style: 10C-American Ale-American Brown Ale

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.50 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.018 SG
Expected OG: 1.048 SG
Expected FG: 1.015 SG
Expected ABV: 4.3 %
Expected ABW: 3.4 %
Expected IBU (using Tinseth): 63.0
Expected Color: 19.4 SRM
Apparent Attenuation: 67.5 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 2.00 lb (24.2 %) In Mash/Steeped
US Rye Malt 0.50 lb (6.1 %) In Mash/Steeped
German Chocolate Rye Malt 0.50 lb (6.1 %) In Mash/Steeped
US Chocolate Malt 0.25 lb (3.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (60.6 %) End Of Boil

Hops
US Magnum (15.1 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Irish Moss 0.20 oz used In Mash

Yeast: White Labs WLP011-European Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infuction (153F)
Step: Rest at 153 degF for 60 mins

Recipe Notes